Pickled Garlic Scapes
100
- Prep Time10 mins
- Total Time15 mins
- MakesTwo 2-cup jars
Pickled garlic scapes. Photo, Erik Putz.
These delicately flavoured swan-necked greens can be found in farmer's markets and Asian or specialty grocery stores, from late spring through early summer.
Ingredients
400 g garlic scapes, ends trimmed
2 1/2 cups cider vinegar
1 cup granulated sugar
1/2 cup water
1 tbsp kosher salt
1 tbsp mixed peppercorns, crushed
1 Thai chili, thinly sliced (optional)
Instructions
Coil garlic scapes inside 2 glass jars that can each hold 2 cups liquid, leaving 1-in. headspace.
Combine vinegar, sugar, water, salt and peppercorns in a medium saucepan. Bring to a boil, stirring until sugar is dissolved.
Pour hot mixture into jars, making sure it covers garlic scapes. Add chili, if using, then let stand for 5 min before screwing lids on. Let jars cool completely at room temperature. Refrigerate for at least 2 weeks before using. Scapes will then keep well for up to 1 month.
Kitchen Tip
- You can cut garlic scapes into long spears or bite-sized pieces.
- Serve these in a classic Caesar or chopped up in place of gherkins in potato salads or salads in general.
Nutrition (per ¼ cup)
Calories 45, Protein 2g, Carbohydrates 10g, Fibre 1g, Sodium 40mg.